Real Food, Real Local, Real Good

From the 30 Mile Meal Recipe Box

Thanks to Fran McFadden from the School of Applied Health Sciences and Wellness for the following recipe. This dish was made and served, along with Pork Medallions with Shallots and Peach Jam, French Onion Pizza with Goat Cheese, and Fresh Apple Strudel during his recent 30 Mile Meal Cooking workshop.